Smashburger Sauce Recipe (2024)

FAQs

What is Smashburger sauce made of? ›

Their recipe calls for: ½ cup Hellman's mayonnaise, 1 Tbsp. Dijon mustard, ¾ tsp. Heinz ketchup, ¼ tsp. kosher dill pickling brine, and a pinch of cayenne pepper.

Minced chuck steak is gold for Smash Burger. Secondly, it's the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you're essentially cooking your burger in its own beefy juices.

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

Place a cast iron over medium-high heat. Preheat the pan until hot and then add about a teaspoon or two of oil. Add two patties, spacing them about 4 inches apart, and then smash them flat with a spatula to form patties that are 4-inches in diameter. Cook until the edges are brown and craggy, about 2 minutes.

This sauce is the stuff of dreams, a harmonious blend of mayo, ketchup, mustard, pickle relish, and a dash of secret spices. It's the finishing touch that takes your burger from ordinary to extraordinary, elevating every bite into a symphony of flavors that'll have you coming back for more.

What oil do you use in your kitchens? We currently use butter on the grill, beef tallow/canola oil in our fryers, and a blended oil on our Smash Fries. To see the full list of offerings, please visit www.smashburger.com and select the “Menu” tab at the top of the page and then select "Nutrition".

Ground beef.

The magic of the smash burger (that crisp, caramelized crust) comes from the combination of high heat and the high fat content of the burger. Because of this, smash burgers don't work as well with a leaner ground beef, so aim for an 80-85% meat to fat ratio. Ground chuck would also work wonderfully here.

In-N-Out places its burger patties on the flat-top griddle then spreads about a teaspoon or two of yellow mustard on the uncooked side just before flipping. The mustard caramelizes on the griddle, softening that piquant quality mustard can have, and creating an even crispier crust as the burger patties get smashed.

Since most of the meat is pressed down onto the grill and browned, you're getting more Maillard goodness than when cooking a regular burger. Remember: maximum browning equals maximum flavor.

How do you keep a smash burger juicy? ›

If you don't want to lose juices, you must smash within the first 30 seconds of cooking. When ground beef is cold, its fat is still solid and its juices are still held firmly in place inside small, chopped up segments of muscle fibers.

Don't flip the patty too soon. You are cooking it mainly on one side. Searing that side and making it crispy on that hot griddle is the goal here. You know you're ready to flip when the meat is almost cooked through with very little to no pink.

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill.

A RECIPE 2 YEARS IN THE MAKING

We've spent years sourcing the best quality wings and flavor offerings. Every order is freshly made, crisped to perfection, hand tossed, and served with a side of dipping sauce.

American cheese, lettuce, tomato, ketchup, onion, pickles and our smash sauce on an egg bun.

Classic Smash™ (Cheeseburger)

American cheese with Smash Sauce, ketchup, lettuce, tomato, pickles & onion on a Smash bun.